This book acquaints students with the basics of food cost controls by providing a foundation of practical techniques useful in real-world situations. Among these are yield tests, the calculation of recipe costs, and the use of food cost percentages. It further ensures that these future chefs are familiar with accurate measurements, portion control and proper food handling, which are essential to the healthy bottom line of any food service operation. Presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach using real life situations rather than algebraic formulas. This provides students with real-world applications for what they learn. Includes a detailed instructor's manual that assists the instructor plan classes, homework and quizzes; outlines lecture notes; provides additional student exercises; overhead transparencies; and solutions to all problems and questions. Provides extensive pedagogical aids throughout:

This book acquaints students with the basics of food cost controls by providing a foundation of practical techniques useful in real-world situations. Among these are yield tests, the calculation of recipe costs, and the use of food cost percentages. It further ensures that these future chefs are familiar with accurate measurements, portion control and proper food handling, which are essential to the healthy bottom line of any food service operation. Presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach using real life situations rather than algebraic formulas. This provides students with real-world applications for what they learn. Includes a detailed instructor's manual that assists the instructor plan classes, homework and quizzes; outlines lecture notes; provides additional student exercises; overhead transparencies; and solutions to all problems and questions. Provides extensive pedagogical aids throughout: